Arroz con Pollo (Chicken with Rice)
- Serves: 4 – 6
- Preparation Time: 20 minutes
- Total Cooking time: 10 minutes
(ARA) – Some call it “casserole cooking,” others “the one-pot wonder.” Regardless of what you call it, one-pot cooking is the quintessential fall and winter cuisine and it’s a favorite method of meal preparation for moms across America because of its ease of use and versatility.
| Amount | Measure | Ingredients |
|---|---|---|
| 1 | Tbsp | butter |
| 1 1/2 | lbs | boneless, skinless chicken breasts, cut into 1 1/2-inch flat pieces |
| 1 | cup | long grain white rice |
| 1 1/2 | cups | coarsely chopped white onion |
| 1 1/4 | cups | reduced-sodium chicken broth |
| 1/2 | cup | white wine |
| 1/2 | cup | diced red bell pepper |
| 1/2 | cup | sliced pimento stuffed green olives |
| 1 | tsp | dried oregano |
| 1/2 | tsp | each: chili powder & ground cumin |
| 2 | cloves | garlic, minced |
| 1 | (4-ounce) can | diced green chiles |
| 1/2 | cup | salsa |
| Chopped fresh cilantro and sliced green onions (optional) |
To prepare:
Set multi-cooker to the browning setting and add butter and chicken; cook for 10 minutes or until chicken is browned, turning once or twice. Stir in rice and cook for five minutes more. Stir in onion, broth, wine, bell pepper, olives, seasonings, garlic and chiles; cover and cook on the simmer setting for 20 minutes. Turn off heat and let stand for five minutes. Stir in salsa and sprinkle with cilantro and green onions, if you like.
Corn tortillas may be warmed in the steamer basket. Place over the cooked chicken and rice and let warm during the five-minute stand time.
Nutritional analysis per serving:
- Calories: 380
- Fat: 7 g
- Saturated Fat: 2.5 g
- Trans Fat: 0 g
- Cholesterol: 80 mg
- Sodium: 680 mg
- Potassium: 507 mg
- Carbohydrates: 40 g
- Fiber: 2 g
- Sugar: 3 g
- Protein: 32 g
- Vitamin A: 20%
- Vitamin C: 60%
- Calcium: 6%
- Iron: 20%
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